Looking for the perfect vegan brunch recipe? This vegan eggs benedict will have you covered. Easy “eggy” tofu and hollandaise like we remember growing up!
Eggy Tofu Patties
- 1 (16 oz.) block extra firm tofu, pressed
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon kala namak (Indian black salt)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/3 block silken tofu (about 4 oz.)
- 1/3 cup non-dairy milk (we used almond milk)
- 2/3 tablespoon lemon juice
- 3 teaspoons vegan butter, melted
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon turmeric
- 1/8 teaspoon salt
- Dash cayenne pepper
- Dash kala namak (Indian black salt)
- Dash black pepper
- 2 English muffins, toasted
- 4 Vegan ham slices (we used Tofurky)
- Chives, dill and/or green onions, finely chopped for garnish
- Steamed spinach
Eggy Tofu Patties
- Cut your tofu into squares by slicing about an inch off the bottom. Turn the block on its side then slice down the middle long ways in 1/4-1/2 inch increments. This will yield 3-4 slices depending on how thick you cut them.
- In a medium-large sized sealable container, add in your tofu pieces along with some olive oil fully coating both sides of the tofu.
- In a separate small bowl combine all of the spices and mix them together. Generously sprinkle spice mixture over the tofu covering one side. Flip the tofu and cover the side as well.
- Close the container and allow the tofu to marinate for about 15 minutes.
- Once the tofu is fully marinated, add all-purpose flour to a large plate. Dip each tofu patty into the all-purpose flour, fully coating each side. Shake off any excess flour and place onto the pan.
- Heat a large pan on medium heat lightly coated in oil. Cook the tofu patties for about 4 minutes on each side, or until the tofu is golden.
- Once tofu patties are cooked, place them on a paper towel lined plate and set aside.
- In a food processor, add in all ingredients and blend on high until you have a smooth sauce like consistency. If the sauce is too thick, add small amounts of water at a time until desired consistency is reached.
- On a plate, place one half of an English muffin. Layering on a slice of vegan ham, steamed spinach, a tofu patty, and a generous pour of hollandaise sauce. Garnish with chives, dill and/or green onions. Repeat with the remaining 3 servings. Enjoy!
Kala Namak, also known as “Indian black salt” or “Himalayan black salt”, is formed by heating Himalayan Pink Salt to extremely high temperatures and mixing it with Indian spices and herbs including harad fruit seeds which contain sulfur. It has a distinctive taste due to the sulfur, comparable to hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stove Top
- Cuisine: Vegan
Keywords: vegan, brunch, tofu, Benedict, plant-based